Healthy Living, Healthy Learning (HL²) is a pilot program initiated by CUPE 4400 members and involves faculty, CUPE cafeteria staff and students from 2 different high schools, Thistletown and Lakeshore Collegiate Institutes. This Initiative seeks to enhance the relationship between TDSB students and the cafeteria food system that nourishes them.
Hibiscus Beverage Formula Optimization
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Nuba Tisane. on a formula optimization project for their Hibiscus Beverage. Nuba is a start-up company that is importing dried hibiscus flowers as raw materials from Egypt, to form the basis of a drink that will be produced and packaged in Ontario.
Rhubarb Chutney Optimization
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Imago Restaurants Inc. on a formula optimization project for their rhubarb chutney recipe. Imago Restaurants Inc. was established in 1985 under the Imago umbrella and they currently operate six Duke Pub restaurants located throughout the city of Toronto.
Development and Optimization of Consumer Recipes Using All Natural Granola Blends
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Kimberley’s Own on a consumer recipe development and optimization project that will incorporate her current line of granola blends. Kimberley’s Own is a Toronto-based start-up company that produces all natural granola that is unique as it is Canada’s first wheat/ gluten-free oat based granola.
Developing Recipes Using Red Palm Oil
GoodWindWater Enterprises Limited (Toronto) and George Brown College’s Centre for Hospitality and Culinary Arts are nearing completion of their collaborative research project aimed to develop recipes using red palm oil. Recipe development undertaken by GBC student researchers has provided GoodWindWater with 10 recipes that use red palm oil in place of traditional cooking oils.
